Using ingredient fish sauce

Savory Seafood Custard

• 4 egg whites
• 4 clams in shells
• 4 custard
• 2 deep
• 1 1/2 wide
• 1 clam in
• 3/4 size
• 1/4 mixture (into)
• 60 gr liquid from clams (cooked)
• 60 ml water

Savory Seafood Custard

• 4 egg whites
• 4 clams in shells
• 4 custard
• 2 deep
• 1 1/2 wide
• 1 clam in
• 3/4 size
• 1/4 mixture (into)
• 60 gr liquid from clams (cooked)
• 60 ml water

Sour Fish Head Soup

• 2 scallions
• 1 fish head
• 1/2 sour bamboo (canned sliced)
• 950 ml water
• 950 ml water (boil)
• 20 ml fish sauce
• 20 ml fish sauce over the fish head
• 6 gr salt
• 3 gr mixed (chopped fresh)
• 3 gr salt

Sour Fish Head Soup

• 2 scallions
• 1 fish head
• 1/2 sour bamboo (canned sliced)
• 950 ml water
• 950 ml water (boil)
• 20 ml fish sauce
• 20 ml fish sauce over the fish head
• 6 gr salt
• 3 gr mixed (chopped fresh)
• 3 gr salt

Spicy Chicken Coconut Soup

• 3 lemon grass (minced)
• 2 chicken breast (halves)
• 2 green onions
• 1 lemon zest (grated)
• 1 slivered galangal root
• 1 ginger root
• 950 ml unsweetened coconut milk
• 475 ml chicken stock
• 85 gr straw mushrooms (whole)
• 50 gr slivered lemon (fresh)

Spicy Egg Noodles

• 1 handful bean sprouts
• 36 gr barbecued pork (shredded)
• 30 ml fish sauce
• 30 gr kwans sweet
• 20 gr egg noodles (fresh whole)
• 16 ml garlic oil
• 4 gr peanuts (ground)

Spicy Egg Noodles

• 1 handful bean sprouts
• 36 gr barbecued pork (shredded)
• 30 ml fish sauce
• 30 gr kwans sweet
• 20 gr egg noodles (fresh whole)
• 16 ml garlic oil
• 4 gr peanuts (ground)

Spicy Peanut Sauce

• 2 shallots
• 2 garlic (cloves)
• 1 stalk lemon grass (fresh)
• 240 ml coconut milk (thin)
• 55 gr crunchy peanut butter
• 16 ml fish sauce
• 14 gr palm sugar
• 8 gr curry paste (red)
• 2 gr cayenne
• 1 package unsweetened coconut milk

Spicy Peanut Sauce For Satay

• 425 ml coconut milk (thin)
• 34 gr dry (ground unsalted roasted)
• 28 gr brown sugar (light)
• 22 ml tamarind water
• 22 gr curry paste (red)
• 16 ml fish sauce

Spicy Seafood Soup

• 24 mussels
• 8 kaffir lime leaves
• 3 lemon grass stalks (fresh)
• 2 fish stock
• 2 serrano chiles (fresh)
• 1 lime
• 1 slivered chile (red fresh hot)
• 250 gr shrimp
• 30 ml squeezed lime juice (freshly)
• 30 ml fish sauce

Steamed Chicken & Ham With Broccoli Spears

• 2 green onions
• 3/4 stock
• 950 gr chicken (whole)
• 220 gr picnic ham
• 85 gr broccoli (fresh)
• 30 ml sherry
• 26 gr rock sugar
• 16 ml peanut oil
• 16 ml oil (cooked)
• 5 ml fish sauce

Stir-fried Ginger Beef

• 1 garlic clove
• 280 gr top sirloin steak
• 240 gr green bell pepper
• 180 gr rice (freshly cooked)
• 120 gr ginger (fresh)
• 120 gr onion
• 60 ml vegetable oil
• 30 ml oyster sauce
• 16 ml fish sauce
• 16 ml soy sauce

Stir-fried Kangaroo Strips With Bok Choy

• 180 gr kangaroo fillet
• 150 ml beef stock (light)
• 50 ml soy sauce
• 16 gr black beans
• 26 ml chinese brown rice wine
• 6 gr birdseye chillies
• 5 gr green ginger (fresh)
• 5 ml fish sauce
• 3 gr black pepper (freshly ground)
• 2 gr shallots

Stir-fried Rice Noodles

• 8 shrimp
• 4 garlic (cloves)
• 3 green onions
• 1 chicken breast (whole)
• 1 shreds
• 1 egg
• 1/2 bean sprouts
• 1/8 wide
• 120 ml water
• 60 ml fish sauce

Stir-fried Szechuan Lobster With Chili Sauce

• 4 1/2 scallions (thick)
• 3 chilies (dried red)
• 2 live lobsters
• 30 ml hoisin sauce
• 30 ml chili sauce
• 30 gr ginger (finely minced fresh)
• 26 gr garlic (finely minced)
• 5 gr shao hsing
• 5 ml soy sauce (thin)
• 5 ml fish sauce

Stir-fried Tofu And Bean Sprouts

• 4 green onions
• 3 serrano chilies
• 1 bean sprouts
• 475 gr firm tofu
• 120 ml water
• 60 ml oyster sauce
• 45 ml vegetable oil
• 30 ml fish sauce
• 16 ml sesame oil
• 1 gr pepper (ground white)

Sweet And Sour Aubergines

• 10 coriander leaves
• 4 aubergines
• 3 shallots
• 50 gr sugar
• 45 ml lemon juice
• 45 ml fish sauce
• 32 gr powdered shrimp (dried)

Szechuan Shrimp With Chili Sauce

• 4 scallions (finely minced)
• 3 chilies (dried red)
• 2 shao hsing
• 950 ml peanut oil
• 250 gr shrimp
• 30 ml hoisin sauce
• 30 ml chili sauce
• 26 gr garlic (finely minced)
• 12 gr ginger root (fresh finely minced)
• 12 gr salt

Tapioca Soup

• 12 coriander leaves
• 4 lettuce leaves
• 1,200 ml pork stock chicken works
• 75 gr tapioca
• 45 ml fish sauce
• 8 gr garlic (chopped)

Thai Chicken Salad

• 20 won ton skins
• 8 mixed salad greens (shredded)
• 4 serrano chiles
• 3 bird
• 1 bean sprouts
• 1 bell pepper (yellow)
• 1 lemon grass (fresh)
• 1/2 european seedless cucumber julienne (cut into thin)
• 700 ml vegetable oil
• 550 gr barbecued

Thai Cucumber Salad

• 1 cucumber
• 1 chile (fresh red)
• 1 shallot
• 30 ml vegetable oil
• 26 gr shelled peanuts
• 22 ml lime juice
• 10 ml fish sauce
• 5 gr brown sugar
• 4 gr lime peel (finely chopped)
• 1 package tiny salad shrimp

Thai Curry Penne

• 4 penne rigate (cooked)
• 1 granny smith apple peel
• 240 ml chicken stock
• 120 ml unsweetened cocomut milk
• 120 ml whipping cream
• 80 ml marsala wine
• 60 ml fish sauce
• 40 gr onion (chopped)
• 32 gr crab meat
• 14 gr thai curry paste (red)

Thai Egg Noodles And Pork Soup

• 6 garlic (cloves)
• 3 lettuce leaves
• 1 bean sprouts
• 1 chile flakes (dried red)
• 1,400 ml chicken stock
• 55 gr egg noodles
• 34 gr pork (ground)
• 30 ml fish sauce
• 26 gr peanuts
• 16 gr shrimp (dried)